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Effect of Limited Enzymatic Hydrolysis on Structural and Functional Properties of Elaeagnus mollis Oil Meal Protein

Elaeagnus mollis oil (EMO) meal, a by-product of oil production with plentiful protein, is considered a cheap and good quality source of plant protein for use in the food industry. In this study, the influence of limited enzymatic hydrolysis of EMO meal protein on the structure, solubility, foaming...

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Detalles Bibliográficos
Autores principales:	Guo, Caixia, Zhao, Xiaoyu, Yang, Yukun, Li, Meiping, Yu, Ligang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656392/ https://www.ncbi.nlm.nih.gov/pubmed/36360006 http://dx.doi.org/10.3390/foods11213393

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